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Monday July 14, 2003
03:55 PM

Malaysian Chicken Curry

[ #13444 ]

As promised, a quick South Indian chicken curry:

  1. Take a large pot (4 quart or so) and put enough oil in to cover the bottom.
  2. Turn it up to medium, and put in:
    • One stick of cinnamon
    • Two cloves (break off the little "ball" on the end and throw it away)
    • Three cardamom seeds

    Cook this until the scents of the spices start to rise.

  3. Add your chopped chicken; the pieces should be about the size of your thumb.
  4. Add salt, cayenne and ancho pepper (tilt this toward the cayenne for hotter, toward ancho for milder), and turmeric. (I learned to do this by eye, so I don't have precise amounts; what you want is enough pepper so that eveything gets some pepper on all sides, and a teaspoon or so of the turmeric - it's just there to take away the kavachee; that flavor and smell that raw meat gets).
  5. Cook until the smell of the chili softens up a bit - maybe five minutes or so; you're trying to fry the cayenne enough to take of the worst of its acid bite.
  6. At this point, you can go a lot of different directions - we like to add some fresh or frozen vegetables and cook a little longer till everything's heated through. Suggestions:
    • Eggplant
    • Green beans
    • Broccoli

Serve with rice.

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  • Nice Recipe. Reminded me of those days when I used to cook regularly.

    However, I'd like to know since when Malaysia became South Indian. :-)


    • My wife, Shymala, is of South Indian extraction, but was born in Malaysia; she's taught me how to cook a good curry (after I had the utter brass to cook a Paul Prudhomme curry for he on our first date).